Or­ange and halloumi salad with chick­peas

SERVES FOUR

The Sunday Telegraph - Sunday - - Front Page -

Make a vinai­grette by whisk­ing to­gether the gin­ger, gar­lic, chilli, vine­gar, oil and or­ange zest. Sea­son to taste and set aside. Heat a grid­dle pan. Slice each block of halloumi into four slices. Grid­dle for two min­utes on each side then set aside. Mean­while mix the or­ange seg­ments, chick­peas and smoked al­monds with the vinai­grette mix­ture. Check the sea­son­ing. To serve, di­vide the halloumi be­tween four plates and spoon over the chick­peas, al­monds and or­anges, leav­ing some of the vinai­grette to mix with the salad leaves and mint. Scat­ter this over the halloumi.

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